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Red Pepper Bruschetta

Ah, bruschetta! Crunchy bread topped with delicately sauteed veggies. It's an Italian tradition and one of the greatest starters of all time.

extra virgin olive oil
1/2 red onion, very thinly sliced into half moon pieces
sea salt
1 large roasted red bell pepper, thinly sliced, roasted on a burner or jarred

2-3 leaves fresh kale, finely chopped
2-3 sprigs rosemary, leaves pulled from stalks
6, 1/2-inch thick diagonal slices whole grain sourdough bread
6 cloves fresh garlic, halved lengthwise

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place a small amount of oil and onion in a skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in red pepper, kale, season lightly with salt and sautee just until greens wilt. Turn off heat and stir in rosemary.

Arrange bread on baking sheet and bake until crisp, about 5 minutes. Remove bread from oven and rub 2 garlic clove halves over one side of each slice of bread. Mound sauteeed vegetables on each slice of bread and serve immediately. 

Makes 6 servings.


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